Kebabs: not just for 3am. Herein lies the wisdom you need to create nutritious combos all summer long. Just add sunshine
Top turning Use two parallel skewers to keep thin pieces of food, such as spring onions or asparagus, secure as you flip
Good glazing Baste kebabs with your preferred sauce during the last three minutes of cooking
The big soak Bamboo skewers can burn, so plan ahead. Soak a big batch in water, wrap in foil and freeze for instant use later
Separation station Space out items on metal skewers so heat will circulate and cook everything more evenly
NAIL EVERY STICK
01. Heat your barbecue to medium-high.
02. Cut the protein into 4cm chunks (if you’re using prawns, leave them whole). You’ll want to aim for a cube shape to ensure there’s even cooking among the pieces. Worried about that thinner part of the chicken breast? You can just fold it over to match the thickness of other pieces.
03. For every 450g of protein, toss with 2 tbsp of olive oil and 1/2 tsp each of salt and pepper, then thread on to your skewers. Clean your barbecue grill and lightly oil it. Then, cook your kebabs, turning occasionally, until the protein is cooked through or to desired ‘doneness’.
Flavour fave
If you’re marinating the protein, definitely do i
